Baked Ricotta Dip with Garlic & Herbs

I’m a lover of dips, I wont deny it. You can have the most fabulous appetizers at a party, but if there isn’t something to dip a chip, bread, or vegetable in I’m not completely happy. I’ve been known to make a meal out of dips when I’m home and don’t have to feed anyone else. There, I’ve said it. The good thing is, if I make a warm, cheesy dip on a weekend afternoon my husband will help me eat it and I wont feel as bad. Eh, I only feel bad when I publicly admit it, I don’t feel bad while eating it, that’s for sure!

So, here is a perfect dip to keep you warm this winter. How can you go wrong with cheesy goodness? It’s so easy to whip up and while I love a good queso, it’s a nice change of pace!

Baked Ricotta Dip with Garlic & Herbs

Ingredients

1/2 Tbsp olive oil

1 cup ricotta cheese

1/2 tsp salt

1/4 tsp pepper

2 cloves garlic, minced

1 Tbsp fresh basil

1 Tbsp fresh thyme

1 Tbsp fresh oregano

3 Tbsp heavy cream

French bread

Pre-heat oven to 300 F. Coat a 1 pint casserole dish with olive oil

Slice French bread into thin slices, you’ll want about 30 small slices. Place on a baking sheet and place in the oven when you put the dip in the oven. Watch these, as they make take a shorter time, but they usually toast up nicely in the same amount of time it takes the dip to bake.

In a large bowl, stir the ricotta cheese and the next 8 ingredients together. Pour the cheese mixture into the prepared dish and bake for about 15 minutes, or until a golden brown has developed on top of the cheese.